Vegan Vegetable Soup

I’ve been learning about vegan cooking. Many of my guests are vegetarian or vegan, so I find that it is helpful to have a few simple recipes for main dishes at the ready. However, a dish had better be tasty dishes, or my carnivorous family will turn up their noses!

This soup is on my stove right now, as I write. It’s very easy to make and quite delicious:

4 cups vegetable broth (I use ready-made)
26 0z canned tomato (pureed, sauce, doesn’t really matter)
2 medium onions
1 bunch celery, including the tops!
olive oil
2 russet potatoes, cut into bite-size pieces
4-6 carrots, cut into quarter-inch rounds
1 cup chopped collards or other greens
Any leftover vegetables on hand
Pepper sauce (optional)
Ground pepper (optional)
Salt (on table, optional)

  1. Put  vegetable broth and tomato in soup pot over low heat.
  2. Chop onions and celery, soften in a skillet over low heat in olive oil.
  3. Add onions and celery plus any oil remaining to the pot.
  4. Add other vegetables to the pot.
  5. Cook over low heat for 1 hour after assembled.
  6. Serve with pepper sauce on the table, also salt and pepper. Let folks add what they want.
  7. Serve with good bread.

This can serve as many as 10, depending on how hungry everyone is and what else is on the table. Folks who want spicy soup can add lots of pepper sauce, folks who prefer mild can eat as is.

This is a good soup for freezing for later or for giving to friends who need some soup.

For a graceful way to gift food to someone who has a hard time accepting “charity” or a gift, check out More Hospitality: “I cooked too much food!”

 

Vegans at My Shabbos Table

Complete Shabbat Table

Tomorrow night a group of my students are coming for Shabbat dinner. I love having them over, and I generally serve a vegetarian meal with some vegan options, because it seems most of my students are vegetarians these days.

Fifteen years ago, I remember arranging Shabbat dinners for Intro students at local congregations, and we always served the same menu: challah, wine, grape juice, salad, roast chicken, and a light dessert. Obviously that one isn’t going to work for my current group!

Nowadays I hold the dinner as a potluck. I provide main dishes, challah, and wine, and they bring salads, sides or desserts. I always have some dark chocolate squirreled away to supplement the desserts. I’ve gradually settled on a couple of main dishes that seem to please, one lacto-vegetarian, and one vegan: mac and cheese (comfort food for many people) and a nice quinoa and bean salad for the vegans. I make the quinoa dish the night before, so there’s less to do on Friday.

What are your favorite dairy, vegetarian, and vegan options for Shabbat? Any recipes to share?

A reader commented via twitter that it would have been nice for me to give the recipes – true enough! If you click on the links, it will take you to the recipes I use. That reminds me: I invite any readers who are on twitter to follow me there @CoffeeShopRabbi.